The Domaine Prieuré Roch, has a particular place in Japan, it is recognised on the one hand as being a very important estate, but also as one producing natural wines. That's something unique, I think, in Japan, perhaps not the only estate but rare are the estates, which can be recognised for both of these reasons. One could also say that is interesting, is that in Japan's gastronomic culture, which is a culture of refinement and elegance, wines like those from Domaine Prieuré Roch... really find their place and a common ground. One important aspect of Japan's gastronomic culture... is called “dashi”. It's a stock or broth widely used, as a cooking medium to boil food. This stock is made, by infusing seaweed and dried bonito, When used in preparing food, it provides a depth, giving a very particular flavour, an elegance. The taste could be described as “umami”, a Japanese word for a particular flavour, neither sweet nor salty, somewhere between the two. When the Japanese speak of our wines, they speak of this “umami” flavour. In French it could translate as something like “sweetness”, it's hard to put a word to it. They also speak of “umeboshi”, pickled plums which can be salty, salty and acidic, but also having a lot of “umami”, and I think that this is why the wines of Domaine Prieuré Roch, have this special particular place, in Japan. The estate is truly recognised for what it is... Wine lovers in Japan and elsewhere, recognise the hieroglyphics, the label, which is readily identifible... for our Japanese customers. It is something we see these days: our domaine has a veritable aura in Japan.